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Evan Carl
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Decks in this class (17)
CHAPTER 1: INTRODUCTION TO BAKING
Temperatures can sound deceptivel...,
Most bakery items are made of wha...,
Can bakers and pastry chefs make ...
41
cards
CHAPTER 2: HEAT TRANSFER
Three main ways heat is transferred,
A fourth type of heat transfer,
What is radiation
81
cards
CHAPTER 3: OVERVIEW OF THE BAKING PROCESS
What three distinct stages occur ...,
Why are the three distinct steps ...,
Why is proper weighing of ingredi...
237
cards
CHAPTER 4: SENSORY PROPERTIES OF FOOD
What is the study of sensory perc...,
What helps sensory organs sense t...,
Examples of sensory receptors
132
cards
CHAPTER 5: WHEAT FLOUR
Is wheat a cereal grain,
Name four other cereal grains,
Widespread consumption of cereal ...
411
cards
CHAPTER 6: VARIETY OF GRAINS AND FLOURS
Most common cereal grain with a g...,
Do many variety flours contain as...,
Why is protein content not a good...
163
cards
CHAPTER 7: GLUTEN
Is gluten one one the three main ...,
What is the most difficult struct...,
Why is gluten important especiall...
228
cards
CHAPTER 8: SUGAR AND OTHER SWEETENERS
Most common sweetener in the bake...,
Two main categories for sweetener...,
Although less commonly used and o...
498
cards
CHAPTER 9: THICKENING AND GELLING AGENTS
The simplest way to thicken food ...,
Name some 8 ingredients that can ...,
Do these ingredients only thicken
298
cards
CHAPTER 10: FATS, OILS, AND EMULSIFIERS
High quality bakes goods require ...,
Any proper formula will already c...,
What are some indispensable moist...
379
cards
CHAPTER 11: EGGS AND EGG PRODUCERS
Why do nearly all baked goods con...,
Today most eggs come from where,
The average hen lays how many egg...
308
cards
CHAPTER 12: MILK AND MILK PRODUCTS
Milk and milk products sold in no...,
Milk and dairy products are compl...,
Are dairy ingredients essential t...
227
cards
CHAPTER 13: LEAVENING AGENTS
Are baking powders all alike,
Three main leavening gases in bak...,
Sometimes bakers and pastry chefs...
236
cards
CHAPTER 14: NATURAL AND ARTIFICIAL FLAVORINGS
When asked about if a particular ...,
Are texture and presentation unim...,
How do you develop a sense of taste
173
cards
CHAPTER 15: FRUIT AND FRUIT PRODUCTS
Fruit is natures ______,
Fruit is the centerpiece of what,
Fruit is an important source of w...
242
cards
CHAPTER 16: NUTS AND SEEDS
Botanists differentiate nuts from...,
To a botanist a nut is what,
While botanists classify ______ _...
162
cards
CHAPTER 17: COCOA AND CHOCOLATE PRODUCTS
One of the most popular food flav...,
Unlike vanilla which is essential...,
Chocolate was part of the ancient...
385
cards
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HOW BAKING WORKS
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